Lots of lovely spring colours all in one salad. See photo page 47.
Ingredients
For the mandarin, cranberry, avocado & feta salad
- 4 cups mixed lettuce leaves
- 1⁄2 telegraph cucumber — sliced
- 2 mandarins — peeled and diced
- 1⁄3 cup dried cranberries
- Flesh of 1 avocado — sliced
- Juice of 1 lemon
- 1⁄2 cup crumbled feta
- 1⁄3 cup toasted pecans
- Pea tendrils, to garnish (optional)
For the HONEY DIJON DRESSING
- 1⁄3 cup olive oil
- 1⁄4 onion — very finely diced
- 1 clove garlic — crushed
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey — warmed
- 1 tablespoon poppyseeds
- 1 tablespoon sesame seeds
- 1 1⁄2 teaspoons dijon mustard
- 1 1⁄2 teaspoons tamari or soy sauce
- 1 teaspoon garlic salt
- 1⁄4 teaspoon ground black pepper
Method
For the mandarin, cranberry, avocado & feta salad
- To make the Honey Dijon Dressing, whisk all the ingredients in a small bowl.
- To make the salad, gently mix the lettuce, cucumber, mandarins and cranberries in a serving bowl or platter.
- Cover the sliced avocado with the lemon juice to prevent browning, then add it to the salad along with the feta and pecans.
- Drizzle with the Honey Dijon Dressing and garnish with pea tendrils, if using, to serve.